One of our Sisters — who is an experienced cook and baker — is teaching one of our Community young girls how to bake, and she is becoming quite successful at it. Not only is she acquiring valuable experience, she is at the same time using this as an effective fund raiser by selling the bread to the Community houses. Proceeds from the sales are divided between the convent and the “young baker in training” to pay for her music lessons and other band related expenses.
I love to watch the two of them together turning out beautiful, fragrant warm loaves of various breads: whole wheat, oatmeal raisin, English muffin, and cinnamon swirl to mention a few – such a wholesome nurturing sight! From time to time they will feature some type of sweet roll such as sticky buns, or cheese Danish. This week they are offering frosted orange rolls. I doubt there will be any left over.
“No matter what their age from the youngest to the oldest” everyone
in the Community of Jesus gathers together for Saturday morning beehive,
a time to busily work on everything that needs doing in the community that week.
Each is assigned a job he or she is capable of doing.
Last Saturday while I was in the convent yard I heard excited shouts and
squeals of fun and laughter coming from the apple orchard. Although we
still have not reached peak apple season we have an abundance of
drops each day and we never waste any of them. That day the nursery school
kids were having a contest to see who could gather the most.
The two sisters responsible for child care had cleverly come up with a way
for them to be useful while at the same time learn a lesson in good stewardship
of God’s gifts to us.
Their mission accomplished, the little wagon full of drops were drawn to
the convent kitchen where they were magically transformed into a
favorite old fashioned dessert that everyone without exception enjoyed
at the coffee hour break…..that is EVERYONE no matter what their age
from the youngest to the oldest!
Pre-heat oven to 375 degrees Fahrenheit. Butter a shallow 8” x 8” baking dish.
Place half the bread cubes in the prepared baking dish. Mix the remaining cubes with 2 tablespoons of melted butter and set aside.
Stir together the apples, sugar, cinnamon, nutmeg, water, orange juice, orange rind and the remaining 5 tablespoons of butter. Mix until sugar is dissolved. Pour over the bread cubes in the dish and then top with the reserved bread cubes.
Bake in the pre-heated oven for 45 minutes covered with foil at 400 degrees Fahrenheit then uncovered 10 minutes or so until golden brown. Serve warm or cold.
In many European countries Epiphany is celebrated as a National Holiday. Last year, I was blessed to be serving at Via Sacra in Italy where I learned about the magical Christian legend of La Befana, an important character in the Christmas festivities. The story of La Befana has been in Italian tradition since the XIII century. The legend tells that la Befana was approached by the Three Wise Men who asked her to lead them to the stable where the baby Jesus lay in a manger. La Befana was too busy sweeping her house, so she declined the offer to go with them. Soon she realized that she had made a mistake, so she gathered up a bag full of gifts and set off alone, flying on her broom in search of the baby Jesus. Though she followed the same star as the Magi, she was unable to find the stable. Undaunted, la Befana continues to travel the world to this day, searching every house for the Christ child, leaving gifts. On January 6, the first day of Epiphany, Italian children search their stockings for gifts from La Befana as a sign that they have been good that year.
Celebrate Epiphany with us by baking Dreikönigskuchen (A Cake for Three Kings) a specialty sweet roll found in bakeries all over Liechtenstein at this time of year!
In the bowl of a standing mixer, dissolve the yeast in the warm milk and add sugar – wait about 5 min until the yeast starts to work. Add the rest of the ingredients, starting with the liquids and going to solid, adding the flour last. Add the flour 1 cup at a time until the dough pulls away from the side of the bowl and it springs back to the touch. You may not need all the flour.
Once a soft, smooth ball forms, set it aside to rise until doubled in bulk, about 2 1/2 hours. Be sure to cover it and place in a warm spot.
Divide the dough into 8 Pieces, one a little larger than the rest.
Roll each piece into a ball and arrange the 7 smaller balls around the slightly larger one on a sheet pan, forming a flower. Poke an almond into the bottom of one of the rolls. Let rise another 30 minutes, then brush with the egg wash.
Meanwhile, preheat the oven to 375 F. Prepare the glaze by mixing the apricot jelly with a tablespoon of hot water.
Bake the rolls for 30-40 minutes, or until deep golden brown. Brush with several coats of apricot glaze and sprinkle with the coarse sugar. It’ll sparkle in the sunlight, like a beautiful jewel
Next, add a real crown. You can make one out of a brown paper bag or, if you happen to have one of these laying around…
Let a lucky someone find the almond and be royalty for the day! Serve it with a big cup of tea or coffee and … an epiphany or two.
Autumn is apple time, and our trees are laden with gorgeous fruit — apples that are being turned into applesauce, apple crisp, apple fritters and all things apple! This is the time to have fun with them when they are so plentiful and at their best.
Last week we decided to give our chicken meal of the week an autumn touch by incorporating some apples into it and we were quite pleased with what resulted…..our Savory Roasted Apple Bourbon Bird. All we did was rub our chicken all over inside and out with a great mixture of tasty spices and herbs, stuffed it with some apple and yam quarters and a few shallots and roasted it as usual but basted it with our unusual cider bourbon glaze giving it a beautiful rich finish that was breathtaking to behold and luscious to taste. It is really worth trying and equally as good with a pork roast.
Rate this recipe!
Savory Roasted Apple Bourbon Bird
CHANGE SERVING SIZE
1chickenwhole (4 to 5 pound), neck and giblets removed from the cavity
Quarter a large apple, 6 shallots and stuff into cavity along with a handful of fresh thyme and a stalk of celery.
Heat oven to 425 degrees Fahrenheit.
Roast the chicken in the oven for 45 minutes to 1 hour.
Reduce the temperature to 375 degrees Fahrenheit and continue roasting until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165 degrees Fahrenheit, about 30 minutes to 45 minutes more.
Baste chicken with glaze about every 5 minutes for final 15 minutes of cooking.
Reduce the apple juice down to about ¾ cup then add the rest of the ingredients.
Heat the mixture until dissolved then add 1 cup bourbon and let boil for about 5 minutes or until mixture reduces to about 1 cup of liquid.
Baste chicken with glaze about every 5 or 10 minutes for final 30 minutes of cooking.
**Add 3 quartered apples, 2 yams cut to size of apples, and a dozen shallots to roasting pan stirring from time to time until all are tender.